Abstract: The present invention is in the field of ice cream shaping, in particular it is relating to a heated tool to imprint a pattern a frozen confectionery product, and especially a heated tool that melts away a channel of an outer coating layer of a frozen confectionery, thereby creating a peelable frozen confectionery product. It is an object of the present invention to provide a shaping tool that is suitable for making cleaner grooves in frozen confectionery products. We have found that a shaping tool that comprises of at least one heated element provides a molten channel in the outer surface of a frozen confection.

Abstract: The present invention is in the field of ice cream shaping, in particular it is relating to a heated tool to imprint a pattern a frozen confectionery product, and especially a heated tool that melts away a channel of an outer coating layer of a frozen confectionery, thereby creating a peelable frozen confectionery product. It is an object of the present invention to provide a shaping tool that is suitable for making cleaner grooves in frozen confectionery products. We have found that a shaping tool that comprises of at least one heated element provides a molten channel in the outer surface of a frozen confection.

Abstract: An apparatus for producing frozen confectionery products is provided, the apparatus comprising: means for supplying a frozen confection to the inlets of a nozzle; the nozzle comprising a chamber and an extrusion plate, wherein the extrusion plate defines one or more apertures; the apertures having a width of from 1 to 5 mm and a length of at least 10 mm; means for moving the nozzle in the opposite direction to the direction of extrusion.

Abstract: A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt %; filling the mix into a mold and allowing the gelling agent to form a gel in the mold; freezing the gelled mix to form a product having a first form; removing the shaped product from the mold; and deforming the product while it is in the frozen state so that it takes up a second form.

Abstract: A process for manufacturing frozen aerated confectionery products is provided, the process comprising; providing two rollers wherein each roller has a multiplicity of open cavities on its surface and wherein the rollers are aligned so that the surfaces touch; providing filling means for filling said cavities with a frozen aerated confection at a temperature higher than the temperature of the rollers; filling two cavities, one on each roller, with a frozen aerated confection having an overrun of between 10% and 130%; allowing the frozen aerated confection to expand outside its cavity; and counter-rotating the rollers so that respective cavities in the two rollers lie opposite one another and the frozen aerated confection in a cavity of the first roller is pressed against the frozen aerated confection in an opposite cavity of the second roller; characterized in that the surfaces of the rollers in which the cavities are located are conical. An apparatus for operating the process is also provided.

Abstract: An apparatus for producing frozen confectionery products is provided, the apparatus comprising: means for supplying a frozen confection to the inlets of a nozzle; the nozzle comprising a chamber and an extrusion plate, wherein the extrusion plate defines one or more apertures; the apertures having a width of from 1 to 5 mm and a length of at least 10 mm; means for moving the nozzle in the opposite direction to the direction of extrusion.

Abstract: A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt %; filling the mix into a mould and allowing the gelling agent to form a gel in the mould; freezing the gelled mix to form a product having a first form; removing the shaped product from the mould; and deforming the product whilst it is in the frozen state so that it takes up a second form.

Abstract: A process for manufacturing frozen aerated confectionery products is provided, the process comprising; providing two rollers wherein each roller has a multiplicity of open cavities on its surface and wherein the rollers are aligned so that the surfaces touch; providing filling means for filling said cavities with a frozen aerated confection at a temperature higher than the temperature of the rollers; filling two cavities, one on each roller, with a frozen aerated confection having an overrun of between 10% and 130%; allowing the frozen aerated confection to expand outside its cavity; and counter-rotating the rollers so that respective cavities in the two rollers lie opposite one another and the frozen aerated confection in a cavity of the first roller is pressed against the frozen aerated confection in an opposite cavity of the second roller; characterised in that the surfaces of the rollers in which the cavities are located are conical. An apparatus for operating the process is also provided.

Abstract: A process for preparing an ice confection having a total solids content of from 8 to 25 wt % and an overrun of from 10 to 100% is provided, the process comprising the steps of: aerating and partially freezing a mix of ingredients; producing a slurry comprising the aerated, partially frozen mix and frozen particles which have a size of from 0.1 to 1 mm; wherein the amount of frozen particles is from 10 to 70% by weight of the slurry; and further freezing the slurry in a low temperature extruder. An ice confection is also provided.

Abstract: An improved method of serving a slushy drink is provided wherein a manufactured slush is filled into a container (I) to occupy at least 70% of the volume of the container and then hardened to produce a frozen product in the container. The frozen product is then transported through a cold chain to a retail outlet. Following warming to a temperature of between ?14 and ?5° C., the frozen product is transformed into the slushy drink, preferably by deforming the container.

Abstract: A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comprising inclusions are introduced discontinuously at a multiplicity of positions in the cross-section of flow of frozen composition, and extruding the resulting combined flow without first subjecting the combined flow to any active blending step.

Abstract: Individual portions of a frozen aerated product with particulate inclusions are produced by allowing a portion of frozen aerated product to flow from a source of frozen aerated product through a mixing chamber, introducing a serving of particulate inclusions into said portion of frozen aerated product in the mixing chamber, and dispensing said portion with its particulate inclusions into a container

Abstract: A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comprising inclusions are introduced discontinuously at a multiplicity of positions in the cross-section of flow of frozen composition, and extruding the resulting combined flow without first subjecting the combined flow to any active blending step.

Abstract: Reproducible volumes of aerated material, e.g. ice confections, are disposed on a continuous basis by compressing a quantity to a predetermined volume and releasing the pressure before dispensing.